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Air Fryer Mini Quiche Cups

A savoury egg-and-cream custard poured into pie-crust or phyllo cups with your choice of fillings and air fried until puffed and set.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the cups
  • 1 store-bought pie crust cut into rounds, or 24 pre-made mini phyllo shells
  • cooking spray or melted butter
For the custard
  • 6 large eggs
  • 1/2 cup heavy cream or half-and-half
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • nutmeg a pinch, optional
Fillings (choose 2 to 3)
  • 1/2 cup cooked bacon, ham, or sausage finely chopped
  • 1/2 cup shredded cheddar, Gruyère, or feta
  • 1/3 cup wilted spinach, asparagus tips, or cooked broccoli squeezed dry
  • chives, dill, or thyme chopped

Equipment

  • Air fryer
  • Silicone mini muffin tray
  • Whisk

Method
 

  1. Preheat the air fryer to 325°F. Press pie-crust rounds into a sprayed silicone mini muffin tray, or use phyllo shells. Blind-bake pie crust 3 to 4 minutes.
  2. Whisk the eggs, cream, salt, pepper, and nutmeg.
  3. Add a little of each filling to each cup, then pour in custard to just below the rim. Top with a pinch of cheese.
  4. Cook 10 to 14 minutes, until puffed and just set in the centre. Cool 5 minutes, then lift out.

Notes

Cook wet fillings first (spinach, mushrooms) and squeeze them dry, or the custard weeps.
Don't overfill — the custard puffs.
Low heat, 325°F, for a smooth set rather than rubbery eggs.